You ain’t gotta be a pro baker to make a peach dump cake, boos. The name tells you exactly what to do. Season the peaches, dump everything into one pan, and let the oven handle the rest. I use canned peaches and yellow cake mix, so there’s no peeling fruit, making batter, or waiting for peach season. Add a scoop of vanilla ice cream on top and dig into this bomb peach cobbler dump cake y’all!
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How to Make this Peach Dump Cake
These step-by-step photos show how to make a peach dump cake with cake mix, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Peach Dump Cake Recipe
1. Season the peaches
Add the drained peaches and reserved peach juice to a greased baking dish. Sprinkle in the apple pie spice, vanilla, and salt, then gently toss until the peaches are evenly coated.
2. Drizzle the peaches with caramel
Pour the caramel sauce evenly over the seasoned peaches, making sure you get a little in every corner.
3. Add the cake mix and melted butter
Sprinkle the dry yellow cake mix evenly over the peaches, then slowly drizzle the melted butter over the top. Try to cover as much of the cake mix as possible.
4. Bake your peach dump cake
Bake until the topping is golden brown and crisp and the peach filling is bubbling around the edges. Let it cool slightly, then serve it warm with vanilla ice cream (or peach ice cream!) and more caramel sauce.
PRO TIP: Do NOT stir the dump cake! I know it feels strange if you’ve never made one before, but trust the process boos. Keeping the cake mix layered on top is what creates that buttery, cobbler-like crust.
Full Peach Dump Cake Recipe
Peach Dump Cake
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Equipment
Ingredients
- 2 15 oz cans sliced peaches in juice, drained reserve ⅓ cup juice
- 1/2 cup thick caramel sauce like Mrs. Richardson’s
- 1 ½ teaspoons apple pie spice
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 15.25 oz box yellow cake mix
- 2/3 cup melted salted butter
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9-inch cast iron skillet or baking dish with non-stick baking spray.
- Add the drained peaches to the prepared pan, then pour in the reserved peach juice, just enough to lightly coat the bottom.
- Next, sprinkle the apple pie spice, vanilla extract, and a pinch of salt over the peaches, then gently toss everything together until evenly coated.
- Drizzle the caramel sauce evenly over the peach mixture.
- Evenly sprinkle the dry cake mix over the peaches, making sure the entire surface is covered.
- Next, slowly drizzle the melted butter over the cake mix, covering as much of the dry mix as possible so there are no large dry patches.
- Bake for 50-60 minutes or until the top is golden brown and crisp and the filling is bubbling around the edges.
- Remove from the oven and allow to cool slightly before serving warm with vanilla ice cream and an extra drizzle of caramel sauce if ya like.
Notes
How to Store
- Fridge: Let your dump cake cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- Freezer: Transfer cooled portions to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual servings in the microwave in 20 second intervals. To bring back more of that crispy topping, reheat the cake in a 350°F oven until warmed through.
Nutrition
Recipe Tips
- Use peaches packed in juice. Skip the heavy syrup, boos. It can make your dump cake way too sweet, especially with all the caramel already going on.
- Warm the caramel sauce. Thick caramel can be a pain to drizzle straight from the jar. Microwave it for about 10 seconds or set the jar in warm water until it loosens up. You still want it thick, just pourable.
- Use a ceramic baking dish. I tested this caramel peach dump cake in a few different pans, and metal browned the bottom too fast. Ceramic gave me the best results, but glass works great too!
- Look for bubbles around the peach filling. That’s how you know everything underneath is cooked through.
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Recipe Help
Yep! I usually make this dump cake with canned peaches because I can grab them any time, but fresh peaches work too. Peel and slice 5 to 6 medium peaches, then toss them with a few tablespoons of water or peach nectar before adding the spices. If they feel firm, they may need a little longer to soften.
You sure can boo. White, vanilla, butter pecan, spice cake mix, etc.
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